Ingredients

PORK CHOPS:

  • 1 pound (500g) bone-in pork chops,* about 3/4-1 inch thick.
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon garlic powder
  • 1/2 teaspoon cayenne
  • 1 teaspoon seasoning salt
  • 1/2 teaspoon fresh cracked black pepper
  • 2 teaspoons olive oil
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter

FOR GRAVY:

  • 1 tablespoon unsalted butter
  • 1 large onion, thinly sliced
  • pinch of salt
  • 4 cloves garlic, minced
  • 1 teaspoon fresh chopped thyme
  • 1/2 cup chicken broth, divided
  • 3/4 cup buttermilk or heavy cream
  • Chopped fresh flat-leaf parsley, for garnish

How To Make Smothered Pork Chops

FOR PORK CHOPS

  • Pat the pork chops dry with paper towels to remove any moisture. Season pork chops with garlic powder, onion powder, cayenne, seasoning salt, pepper and olive oil.
  • Dredge each chop in the flour; shake off the excess and KEEP THE REMAINING FLOUR.
  • Heat 2 tablespoons olive oil and 2 tablespoons of butter in a skillet or pan over medium heat. When hot, fry the pork chops in a single layer on each side until golden browned, about 3-4 minutes per side.
  • Remove pork chops from the pan and keep warm.

FOR GRAVY

  • In the same pan, heat 1 tablespoon of butter over medium heat.
  • Add in sliced onions and add a pinch of salt. Cook while stirring occasionally, until soft and caramelized, about 10 minutes. (Add in 1 tablespoon of the chicken broth if the pan becomes too dry.)
  • Add the garlic and thyme; cook until fragrant, about 30 seconds.
  • Add 2 tablespoons of the remaining flour to the pan. Mix the flour into the onions and cook to dissolve, about 2 minutes.
  • Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes.
  • Whisk in the buttermilk (or cream) and simmer for 1-2 minutes until thick and creamy.
  • Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 5 minutes (or until the pork is cooked to your desired doneness). (The sauce will continue to thicken due the coating on the pork. If too thick, add a little cream or broth to thin out until reaching your desired consistency.)
  • Taste test and season with salt and pepper, if needed. Garnish with the chopped parsley before serving. Serve warm.

Notes

*FOR BONELESS PORK CHOPS 

Reduce searing time to about 2 minutes per side and finish cooking them in the sauce. Be very careful not to overcook or dry out your pork chops as they become tough and chewy.

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